Vegan Overnight Oats with Raspberries

Recipe from Lily Moore
Vegan Overnight Oats with Raspberries
Cooking time: 18 min
Servings 2
If you love the flavor combination of coconut and summer berries, this recipe is for you!


  • Raspberries
    5,3 oz
  • Strawberries
    2,1 oz
  • Сoconut shaving
    4 tbsp
  • Water (warm)
    4,2 fl. oz
  • Small oat flakes
    2,8 oz
  • Ground vanilla
    2 pinches
  • Pistachios
    1 tsp

Nutrition facts per serving

  • Calories

    130 kcal

  • Protein

    5.4 g

  • Fat

    2.3 g

  • Carbohydrates

    28.6 g


  • Wash and sort strawberries and raspberries the night before. Mix 3 tablespoons coconut shaving with water until you have thick coconut milk. Then mix half the strawberries and half the raspberries.

  • Add oat flakes, ground vanilla and divide into two bowls or glasses. Cover and refrigerate overnight or at least 30 minutes.

  • The next morning, thinly slice the remaining strawberries and finely chop the pistachios. Divide remaining strawberries and raspberries over overnight oats. Decorate with coconut flakes and chopped pistachios.


  • It is important to use warm water, otherwise the coconut milk will not be smooth.

Bon Appetit!

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